OK, here is my entry for German "Pizza Schnitzel". I started with a beautiful slice of bavette, pounded the heck out of it to make it paper thin. Then breaded and fried and used to top a pie. I did two versions: one with just the meat and cheese and another with a layer of tomato sauce beneath the meat and cheese.

Both were OK, nothing special, certainly not in the "whole greater than sum of the parts" that is characteristic of great pizza. The one with tomato was definitely better, but more influenced by Parma rather than Germany. Both pies lacked a balance or harmony; perhaps a different ratio of toppings would have helped, but I don't think I'm going to invest the effort to find out. The plan was to add a fried egg on top, but my wife, who was going to fry the eggs while I baked the pie, had a more pressing matter to attend to. I don't think it would have added much.

But I had fun in the planning and execution, even if the consumption was less than satisfactory.

Although I didn't make this recipe, I thought it sounded great. Since I live in Pa. Dutch Country this recipe was in the newspaper today. Anyone ever hear of chicken schnitzel for a pizza?Here is the recipe.

STEPHEN KOPFINGER, Sunday Best

Bookmark and ShareMy friend Jud Spangler, who used to live here but now lives in West Chester, has always been a great cook, even in his bachelor days. Because he and his wife, Eva, live only an hour from Lancaster, a trip to the Spangler kitchen is still an easy culinary getaway.

Jud and Eva both cook, and I have benefited — maybe not caloriewise — from their many experimentations. Eva concocted this recipe for Chicken Schnitzel, below, and I have informed them I am now officially overdue for dinner at their place. Are you reading this, guys?